Pottery handmade by Catalina Aguirre Hoffman
Pottery handmade by Catalina Aguirre Hoffman
Fresh Pea and Tarragon Remoulade with Salmon Crudo
Spring on a plate.
Salmon Crudo = raw fish, lightly seasoned with olive oil, a bit of acid, salt and pepper. For this recipe my acid of choice was lemon juice and zest. Of course, you always want to choose the freshest fish possible, especially when eating it raw. Get to know your fishmongers and ask where your fish is coming from and when it came in. This beautiful piece of Salmon was so fresh it would have been criminal to even think of touching it to a hot pan. My favorite way to eat fresh english peas are simply popped from their shell. Here, I barely blanched them, just 1 minute to remove a bit of the rawness. I thought a sauce remoulade softly spiked with tarragon, mustard and garlic would be perfect with these super fresh ingredients. I promise you, the little extra effort it takes here to make your own mayonnaise is well worth it. I used pea shoots to bump up that wonderful pea flavor, but spinach or arugula would be nice substitutions. This can be eaten as a main course (as we did), or plated individually to kick off an amazing dinner party.
I hope you love this dish as much as we did.
